Name: Ancho-red Pepper Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 3 ancho chile pods; 2 tablespoons canola oil; 1 large red onion, coarsely chopped; 3 cloves garlic, coarsely chopped; 2 cups plum tomatoes, and their juices; 3 roasted red peppers, coarsely chopped; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; Salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro leaves

This delicious Ancho-Red Pepper Sauce is a quick and easy addition to elevate any meal. With its smoky depth, subtle sweetness, and slight tang, it’s perfect for grilled meats, roasted veggies, or sandwiches. Made with simple ingredients you likely have on hand, this versatile sauce brings a restaurant-quality flavor to your kitchen!

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Ingredients Needed:

3 ancho chile pods
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups plum tomatoes, and their juices
3 roasted red peppers, coarsely chopped
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves

How To Make ?

Rehydrate the Ancho Chiles: Place the ancho chile pods in a bowl and cover them with boiling water. Let them soak for 30 minutes. Once softened, remove the stems and seeds, and coarsely chop the pods. Keep the soaking liquid aside.
Cook the Vegetables: In a medium saucepan, heat the canola oil over high heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the chopped garlic and sauté for 1 minute.
Add Tomatoes, Peppers, and Chiles: Stir in the plum tomatoes with their juices, roasted red peppers, and the chopped ancho chiles. Cook the mixture until the tomatoes break down and the liquid thickens, about 20 to 30 minutes.
Blend the Sauce: Allow the mixture to cool slightly. Transfer it to a food processor and blend until smooth.
Add Final Seasonings: Add the red wine vinegar, honey, salt, pepper to taste, and cilantro. Pulse the mixture a few times to combine the flavors.
Store the Sauce: Transfer the sauce to a covered container and refrigerate until ready to use.

Recipe Tips:

Choose Fresh Ancho Chiles: Fresh and soft ancho chiles have the best flavor. Dry and brittle ones won’t soften or taste as good.
Save the Soaking Water: After soaking, don’t throw away the water. It has lots of flavor and can help adjust the sauce’s thickness.
Cook Tomatoes Well: Let the tomatoes cook until they’re soft and broken down. This makes the sauce taste richer.
Blend in Small Batches: If making a lot, blend the sauce in smaller amounts to get it smoother and avoid spills.
Add Seasoning Slowly: Add salt and vinegar a little at a time, tasting as you go, to find the perfect balance.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover Ancho-Red Pepper Sauce cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. The sauce will stay fresh in the refrigerator for up to one week.
Freeze: After the sauce cools to room temperature, place it in a freezer-safe container or resealable bag. Freeze for up to three months. To thaw, move the frozen sauce to the refrigerator overnight.
Reheat: Place the sauce in a microwave-safe bowl, cover loosely, and heat on medium power for 1-2 minutes. Stir halfway through and continue heating in short intervals until fully warmed.

Nutrition Facts

Serving Size: 1 oz (28 g)

Calories: 130
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 15 mg
Sodium: 180 mg
Potassium: Not provided
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 0 g

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